This version uses cheaper cuts of beef but is in no way inferior to its dearer cousin.
- 2 lb. flank steak cut into strips about 3/8" x 3/8" x 4-5”
- ½ teaspoon allspice
- ¼ teaspoon mace
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne
- black pepper
- 1 teaspoon salt
- 2 Tablespoons unsalted butter
- 2/3 cup minced shallots
- 2/3 cup dry to medium dry sherry (fino, amontillado)
- 5 Tablespoons heavy cream
- ½ cup minced scallions
- Be sure to get the beef dry before tossing it with the allspice, mace, turmeric, cayenne and pepper. Let it rest for about an hour, much more or less depending on your logistics.
- Melt the butter in a heavy skillet big enough to hold the beef without crowding over high heat, and fry the beef, sprinkling it with the salt, turning as little as possible so that it acquires brown streaks.
- Remove the beef from the skillet as the individual strips color.
- Reduce the heat to medium low, throw in the shallots just until they soften, then add the sherry and cook the sauce for a few more minutes until it thickens.
- Return the beef to the skillet, stir in the cream, reduce the heat to low and add the scallions.
- Cook the beef until hot but do not let the sauce boil.
- Serve, with mashed or smashed potatoes, or rice.
- You can use chuck or even fancy cuts, but flank is better. Hanger would be best but it is too good grilled to stir fry.
- If you substitute some curry powder, celery seed, paprika and ginger for the spices at Step 1 and add a Tablespoon of minced garlic at Step 4, you will get a British West Indian version of the dish. Serve with fried plantain strips or rice.
- Brown the beef in batches if you do not have a big enough skillet to avoid crowding.
- You can double, triple or halve this recipe. It is great for a crowd.